Food and Nutrition Security Potential of Anchote (<i>Cocciniaabyssinica</i>); A Tuberous Crop Indigenous to Ethiopia: A Review

Adugna Mosissa; Yetenayet Bekele; Tarekegn Berhanu

doi:doi:10.11648/j.jfns.20190702.12

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Food and Nutrition Security Potential of Anchote (Cocciniaabyssinica); A Tuberous Crop Indigenous to Ethiopia: A Review

Adugna Mosissa, Yetenayet Bekele, Tarekegn Berhanu

Published in Journal of Food and Nutrition Sciences (Volume 7, Issue 2)

Received: 5 March 2019 Accepted: 10 April 2019 Published: 28 June 2019

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Abstract

Root and tuber crops have potential contribution to the global food system in terms of food and nutrition security. They also contribute a major share in the traditional food systems of many people in Ethiopia. Anchote (Cocciniaabyssinica) is one of tuberous crops endemic in Ethiopia and originating from Southwestern parts of the country, particularly in East Wollega Zone of Oromia Region. The crop total yield is about 150-180 quintals per hectare. Nutritionally, anchote is a good source of carbohydrates, proteins, minerals and fibers. Its protein content is by far greater than other root crops and also contains adequate quality of essential amino acids. Despite its nutritional value and potential productivity, little attention is given to anchote to promote and develop as food crop. Furthermore, the crop has advantages in human nutrition, animal feed, medicinal, social/cultural, economic and industrial raw material; that makes it important food crop. Anchote is traditionally processed by boiling. When required, further processing (cooking) may also be applied prior to consumption. Except anchote stew (locally called “ittooancootee”), there is no value added commercial product produced from the crop. Therefore, the crop should be well adapted, promoted, researched and improved to support fo

Published in	Journal of Food and Nutrition Sciences (Volume 7, Issue 2)
DOI	10.11648/j.jfns.20190702.12
Page(s)	34-38
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2019. Published by Science Publishing Group

Keywords

Anchote (Cocciniaabyssinica), Food Security, Nutrition Security, Nutritional Composition

References

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[7]	Fekadu, H., Beyene, F. and Haki D. G. (2014). Evaluation of bioavailability and sensory preference of processed Anchote (CocciniaAbyssinica) tubers in Eastern Wollega, Ethiopia. Journal of Food and Nutrition Sciences, 2 (1), 1-12.
[8]	Abera, G. & Haile, D. (2015). Yield and nutrient concentration of Anchote [Cocciniaabyssinica (Lam.) Cogn.] affected by harvesting dates and in-situ storage. African Journal of Crop Science, 3 (5), 156-161.
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[13]	Yassin, H., Mohammed, A., Fekadu, D., &Hussen S. (2013). Effect of Flower Bud Removal on Growth and Yield of Anchote Root (Cocciniaabyssinica (Lam.) Cogn.) Accessions at Bishoftu. Advanced Research Journal of Plant and Animal Sciences, 1 (1), 7-13.
[14]	Mengesha, D., Belew, D., Gebreselessie, W. and Sori, W. (2012). Growth and Yield Performance of Anchote [Cocciniaabyssinica (Lam.) Cogn.] in Response to Contrasting. Asian Journa of Plant Science, 11 (4), 172-181.
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Adugna Mosissa, Yetenayet Bekele, Tarekegn Berhanu. (2019). Food and Nutrition Security Potential of Anchote (Cocciniaabyssinica); A Tuberous Crop Indigenous to Ethiopia: A Review. Journal of Food and Nutrition Sciences, 7(2), 34-38. https://doi.org/10.11648/j.jfns.20190702.12

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ACS Style

Adugna Mosissa; Yetenayet Bekele; Tarekegn Berhanu. Food and Nutrition Security Potential of Anchote (Cocciniaabyssinica); A Tuberous Crop Indigenous to Ethiopia: A Review. J. Food Nutr. Sci. 2019, 7(2), 34-38. doi: 10.11648/j.jfns.20190702.12

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AMA Style

Adugna Mosissa, Yetenayet Bekele, Tarekegn Berhanu. Food and Nutrition Security Potential of Anchote (Cocciniaabyssinica); A Tuberous Crop Indigenous to Ethiopia: A Review. J Food Nutr Sci. 2019;7(2):34-38. doi: 10.11648/j.jfns.20190702.12

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@article{10.11648/j.jfns.20190702.12,
  author = {Adugna Mosissa and Yetenayet Bekele and Tarekegn Berhanu},
  title = {Food and Nutrition Security Potential of Anchote (Cocciniaabyssinica); A Tuberous Crop Indigenous to Ethiopia: A Review},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {7},
  number = {2},
  pages = {34-38},
  doi = {10.11648/j.jfns.20190702.12},
  url = {https://doi.org/10.11648/j.jfns.20190702.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20190702.12},
  abstract = {Root and tuber crops have potential contribution to the global food system in terms of food and nutrition security. They also contribute a major share in the traditional food systems of many people in Ethiopia. Anchote (Cocciniaabyssinica) is one of tuberous crops endemic in Ethiopia and originating from Southwestern parts of the country, particularly in East Wollega Zone of Oromia Region. The crop total yield is about 150-180 quintals per hectare. Nutritionally, anchote is a good source of carbohydrates, proteins, minerals and fibers. Its protein content is by far greater than other root crops and also contains adequate quality of essential amino acids. Despite its nutritional value and potential productivity, little attention is given to anchote to promote and develop as food crop. Furthermore, the crop has advantages in human nutrition, animal feed, medicinal, social/cultural, economic and industrial raw material; that makes it important food crop. Anchote is traditionally processed by boiling. When required, further processing (cooking) may also be applied prior to consumption. Except anchote stew (locally called “ittooancootee”), there is no value added commercial product produced from the crop. Therefore, the crop should be well adapted, promoted, researched and improved to support fo},
 year = {2019}
}

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TY - JOUR
T1 - Food and Nutrition Security Potential of Anchote (Cocciniaabyssinica); A Tuberous Crop Indigenous to Ethiopia: A Review
AU - Adugna Mosissa
AU - Yetenayet Bekele
AU - Tarekegn Berhanu
Y1 - 2019/06/28
PY - 2019
N1 - https://doi.org/10.11648/j.jfns.20190702.12
DO - 10.11648/j.jfns.20190702.12
T2 - Journal of Food and Nutrition Sciences
JF - Journal of Food and Nutrition Sciences
JO - Journal of Food and Nutrition Sciences
SP - 34
EP - 38
PB - Science Publishing Group
SN - 2330-7293
UR - https://doi.org/10.11648/j.jfns.20190702.12
AB - Root and tuber crops have potential contribution to the global food system in terms of food and nutrition security. They also contribute a major share in the traditional food systems of many people in Ethiopia. Anchote (Cocciniaabyssinica) is one of tuberous crops endemic in Ethiopia and originating from Southwestern parts of the country, particularly in East Wollega Zone of Oromia Region. The crop total yield is about 150-180 quintals per hectare. Nutritionally, anchote is a good source of carbohydrates, proteins, minerals and fibers. Its protein content is by far greater than other root crops and also contains adequate quality of essential amino acids. Despite its nutritional value and potential productivity, little attention is given to anchote to promote and develop as food crop. Furthermore, the crop has advantages in human nutrition, animal feed, medicinal, social/cultural, economic and industrial raw material; that makes it important food crop. Anchote is traditionally processed by boiling. When required, further processing (cooking) may also be applied prior to consumption. Except anchote stew (locally called “ittooancootee”), there is no value added commercial product produced from the crop. Therefore, the crop should be well adapted, promoted, researched and improved to support fo
VL - 7
IS - 2
ER -

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Author Information

Adugna Mosissa

Department of Food Science and Nutrition, Wollega University, Shambu, Ethiopia
Yetenayet Bekele

Department of Postharvest Management, Jimma University, Jimma, Ethiopia
Tarekegn Berhanu

Addis Ababa Science and Technology University, Addis Ababa, Ethiopia

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APA Style

Adugna Mosissa, Yetenayet Bekele, Tarekegn Berhanu. (2019). Food and Nutrition Security Potential of Anchote (Cocciniaabyssinica); A Tuberous Crop Indigenous to Ethiopia: A Review. Journal of Food and Nutrition Sciences, 7(2), 34-38. https://doi.org/10.11648/j.jfns.20190702.12

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ACS Style

Adugna Mosissa; Yetenayet Bekele; Tarekegn Berhanu. Food and Nutrition Security Potential of Anchote (Cocciniaabyssinica); A Tuberous Crop Indigenous to Ethiopia: A Review. J. Food Nutr. Sci. 2019, 7(2), 34-38. doi: 10.11648/j.jfns.20190702.12

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AMA Style

Adugna Mosissa, Yetenayet Bekele, Tarekegn Berhanu. Food and Nutrition Security Potential of Anchote (Cocciniaabyssinica); A Tuberous Crop Indigenous to Ethiopia: A Review. J Food Nutr Sci. 2019;7(2):34-38. doi: 10.11648/j.jfns.20190702.12

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@article{10.11648/j.jfns.20190702.12,
  author = {Adugna Mosissa and Yetenayet Bekele and Tarekegn Berhanu},
  title = {Food and Nutrition Security Potential of Anchote (Cocciniaabyssinica); A Tuberous Crop Indigenous to Ethiopia: A Review},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {7},
  number = {2},
  pages = {34-38},
  doi = {10.11648/j.jfns.20190702.12},
  url = {https://doi.org/10.11648/j.jfns.20190702.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20190702.12},
  abstract = {Root and tuber crops have potential contribution to the global food system in terms of food and nutrition security. They also contribute a major share in the traditional food systems of many people in Ethiopia. Anchote (Cocciniaabyssinica) is one of tuberous crops endemic in Ethiopia and originating from Southwestern parts of the country, particularly in East Wollega Zone of Oromia Region. The crop total yield is about 150-180 quintals per hectare. Nutritionally, anchote is a good source of carbohydrates, proteins, minerals and fibers. Its protein content is by far greater than other root crops and also contains adequate quality of essential amino acids. Despite its nutritional value and potential productivity, little attention is given to anchote to promote and develop as food crop. Furthermore, the crop has advantages in human nutrition, animal feed, medicinal, social/cultural, economic and industrial raw material; that makes it important food crop. Anchote is traditionally processed by boiling. When required, further processing (cooking) may also be applied prior to consumption. Except anchote stew (locally called “ittooancootee”), there is no value added commercial product produced from the crop. Therefore, the crop should be well adapted, promoted, researched and improved to support fo},
 year = {2019}
}

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